This festive blend combines two coffees from Central America, Costa Rica San Francisco and Honduras Finca Liquidambar to give notes of caramel, hazelnut and berries with a rich, full body. Whether ...
This festive blend combines two coffees from Central America, Costa Rica San Francisco and Honduras Finca Liquidambar to give notes of caramel, hazelnut and berries with a rich, full body. Whether you're making a quick a cafetière, pour over or even an espresso, this coffee is designed to give great results across a range of brew methods.
From Costa Rica, the San Francisco community is made up of 40 members in León Cortez at around 1700-1950 meters above sea level. Cultivating caturra and catuai varieties, they are committed to producing high quality coffee as members of Co-op Tarrazu Communities Coffee Program. After harvesting, coffee is wet processed to ensure a clean cup profile at the Co-op Tarrazu washing station.
The second component of the blend comes from the Liquidambar Estate in San Marcos, Honduras. The farm employs 18 members with an extra 12 during harvest time and was setup with a focus on sustainable practices. Coffee waste is turned into organic fertilizer with pulp developed compost processed by Californian red worm. A mixture of varietals are grown on the farms as a way of increasing genetic diversity and therefore crop security.
Cherries are harvested at peak ripeness and transported to the beneficio for honey processing. Coffee is pulped then dried on African raised beds where it is moved every 30 minutes to preserve quality for 12-15 days until it reaches 12% humidity.